The fried softshell crab and grits I had for lunch at Brennan’s of Houston the other day raises the bar in the seafood and grits competition. The softshell crab was extra crispy and very juicy, the stoneground grits were excellent and the pool of gravy surrounding the whole thing didn’t hurt any either. Wow! If they [...]
Update: Here’s what our Memorial Day barbecue looks like after five and a half hours of smoking. I think the pork is done, but I’m going to hit it with a wine jelly and mustard glaze just for the hell of it. read more Memorial Day Smoke Signals »  The other day I twittered a smartass remark: Authentic Mexican is to Tex-Mex as the Ballet Folklorico is to Freddy Fender. My fellow food writer Colman Andrews asked if I meant by that Tex-Mex was more fun and closer to the truth. His question caused me to reflect for awhile. read more Authentic Mexican and Tex-Mex »  Today is the release date for my newest cookbook, The Tex-Mex Grill and Backyard Barbacoa Cookbook. Here’s a new recipe video in honor of the [...]  Smoked boudin at Boogie's The barbecue at Boogie’s Bar-B-Que was very good–and the smoked boudin was sublime. I had already taken a big time photographer out there to shoot some images for an article I was planning to write about the place. But then today I read on Chili Bob’s blog that this smoky little barbecue trailer caught fire and burned up. Damn! read more Bad New for Boogies Fans »   At left, Mariano Martinez visits the world’s first margarita machine which he donated to the Smithsonian Institute. For the full story, read the account by Rayna Green, a curator in the Division of Home and Community Life at the National Museum of American History. Its in her blog for Cinco de Mayo. Here’s an excerpt: “I am [...] 
I was talking to Lori Moffat at Texas Highways Magazine about Houston’s wacky ethnic fusion dishes yesterday. I thought of Kaiser, the lovable head chef at Himalaya on Hillcroft. Kaiser served me a plate of his wildly spicy Pakistani fajitas the other day. Kaiser calls the dish “steak tikka” on the menu and serves it with [...]  Freetail Brewing Company’s Rye Wheat Beer Freetail Brewing Company is an outstanding brewpub in San Antonio. I had a glass of their terrific rye wheat beer at the art gallery Box 13 Art Space over the weekend. The brewpub was giving away their beer as part of a charity benefit for Art Lies magazine. The guy pouring [...]
If you’re driving hungry on Highway 71 this weekend, consider skipping the burgers and kolaches at Hruska’s in Ellinger and visiting Gil Vrazel instead. Gil’s Bar-B-Que Shack is that little place just south of Hruska’s that’s only open on Saturday and Sunday. Gil and his wife work at the auction barn in Columbus on weekdays. They smoke their homemade Czech sausage, pork roast and brisket on the weekends only. The old smoker is tucked away in a screened-in shed behind the “main shack” which houses a couple of tables, a fridge for the drinks, and the cash register. read more Gil Vrazel’s Czech Barbecue Shack » 
This salad at Que Huong restaurant at Beechnut and Wilcrest came highly recommended. It’s a pile of watercress with cold sliced rare steak and shrimp tossed in a light fish sauce and vinegar dressing. It’s #303 Goi Bo Tom Rau Muong on the menu. The dish comes with shrimp chips and an extremely funky dipping sauce called mam nem, a concoction of fermented pickled mudfish mixed with pineapple. You can dip the steak and shrimp in the foul-smelling nectar–or not. I kind of liked the flavor, you just have to ignore the rotting swamp water aroma. read more Que Huong’s Vietnamese Salads »  |
|
|
|
Copyright © 2010 Robb Walsh :: Texas Eats - All Rights Reserved 
|
||
Twitter
Facebook
RSS